Spiced Honey Tahini Cookies
I made these spiced honey tahini cookies a few weeks ago to celebrate the first snow day at Tumbleweed Farm. They were so delicious that Henry managed to sneak a couple off of the table when I wasn’t looking. Side note, if you have a dog or hungry husband don’t leave these out in the open or else they’ll quickly get snatched up!
Anyhow, if you’ve been reading this blog for a while you already know how much I adore tahini. I practically put this stuff on everything! It’s great in baked goods as well as dressings, sauces, dips and even drizzled on pizza. Naturally, I was thrilled when the lovely people over at Soom Foods caught on to my love for tahini and all things sesame and sent me a jar to sample. Taylor joked that I was so excited to open a package of tahini that he knows exactly what he’s getting me for Christmas this year. I guess I’m pretty easy to please!
Needless to say I loved the tahini and it tasted great in these cookies. Taylor loved them because they weren’t too sweet and apparently “tasted like fancy peanut butter cookies.” We enjoyed them as afternoon treats but honestly, I think they taste best in the morning dunked into a cup of strong black coffee. Henry obviously prefers them when they’re still warm from the oven. That stinker!
I was inspired to make these when I saw a recipe in Food & Wine Magazine for honey tahini cookies. I used their recipe as a guide and the only changes I made were adding some spices to make them more festive. These cookies are simple to prepare and only call for a handful of ingredients. I made two batches because I accidentally burned my first batch (we still ate them!) Since the bottoms of these guys can burn easily I’d suggest stacking one thin baking sheet on top of another to provide more protection from the heat of the pan. Other than that these cookies are simple and delicious. I can’t wait to whip up more over the holidays. I’m thinking they’ll taste great with a little ginger and molasses. Stay tuned! In the meantime play some Christmas music, pour a cup of coffee and get baking.
Spiced Honey Tahini Cookies
Prep Time: 10 mins. Cook Time: 8 mins. Serves: about 25 cookies
- 1/2 cup sesame seeds
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/3 cup honey
- 1/3 cup tahini
- 1 teaspoon vanilla extract
Preparation
- Preheat the oven to 350F. Line a baking sheet with parchment paper and stack onto another thin baking sheet. Spread the sesame seeds on a pie plate.
- In a small bowl whisk together the almond flour, baking soda, salt and spices. In a large bowl mix the honey, tahini and vanilla. Add the dry ingredients to the wet ingredients and mix until well combine. Taste test and add more spices if need be (yay for no eggs in the batter!)
- Using a 1 1/2 inch scoop, scoop the dough into small balls. Roll the balls in the sesame seeds and then flatten them into 1/4 inch thick rounds. Transfer the rounds to the baking sheet (you may have to bake these in batches if you don't have enough cookie sheets). Arrange the cookies so they're about 2 inches apart.
- Bake in the oven for 8 minutes or until the bottoms are lightly browned. Use a spatula to check the bottoms after about 7 minutes.
- Transfer cookies to a cooling rack and let cool completely before enjoying.
Notes
*This recipe is adapted from Food & Wine Magazine. *Store cookies in an airtight container.
Going to make these, I love Tahini never thought of it as an ingredient for cookies, thanks for sharing, your dog is so lovely
Henry! I love a dog in the snow, especially when his face is saying, “I’m sorry mamma!” These cookies look great and another healthy alternative for Christmas treats. Thanks!
Oh my goodness, look at that pup! Haha, so sheepish!! These cookies are so professional looking! I honestly don’t use tahini that much, but I’ll have to remedy that soon!
Must try these, love sesame seeds and cookies, these sound perfect!
How well do these travel? I’m looking for gluten free treats I can take on a flight.
They should travel well! If you keep them in an airtight container they stay fresh for about 4 days. They are a thinner cookie so traveling they may break a bit but they’ll still be crisp and delicious.
I just now signed up for your e-mails and was blown away with the thought of these cookies. My clients will undoubtedly love them. Can’t wait to make them. Looking forward to more enticing recipes and stories. Thanks!
My batch yield was 14. Perhaps I will make smaller next time, as they do spread. Super good and satisfying. Not a sweet cookie. I too like them with a cup of coffee, I just finished my last two. I will make them again even though the calorie content through the roof! Will they freeze well?
I think these will freeze just fine. I haven’t tried it yet but I don’t see why not. Yes, these are high in calories but they are “real” calories and like all treats, we enjoy them in moderation. I’m happy you liked these as much as we do! thanks for the comment and happy baking!
I was turned on to your site by a local Hood River friend. Every recipe of yours I’ve made has been great, but these cookies are just so darn good I had write and tell you so! Thank you for sharing this wonderful treat!
so happy you loved them!! Thanks for the sweet comment. xo
Found your blog today by luck. Made the cookies and they are really delicious, and perfect fuel for my kids as they don’t have a lot of sugar and full of nuts and seeds. Thank you!
so happy you found the blog and enjoyed these cookies! have a wonderful weekend!
Thank you for the recipe! These are great! I used maple syrup instead of honey – they came out chewy and delicious! Very sweet (just right) despite the small amount of syrup!